Lentil Salad with Tomatoes and Watercress

lentil-salad Recipe
Leigh Beisch
Rinse lentils well, and simmer them gently to reduce splitting. Check for doneness after about 18 minutes.

Yield:

6 servings (serving size: about 1 1/2 cups salad)

Nutritional Information

Calories 208
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 11 g
Carbohydrate 31 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 210 mg
Calcium 86 mg

Ingredients

Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon minced capers, drained
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Salad:
1 1/3 cups petite green or brown lentils
2 bay leaves
1/2 cup finely chopped celery, with some leaves
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
12 cherry tomatoes, halved
1/4 cup chopped fresh chives, divided
4 cups trimmed watercress

Preparation

To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.

To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.

Note:

Lori Longbotham,

October 2003
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